08/07/2026
TOMATILLO CHILE GAZPACHO - with Roasted Baby Zucchini, Figs & Microgreens (2 plates). Delicious, refreshing and super easy to make save the recipe and enjoy ☺️
INGREDIENTS:
GAZPACHO:
6 medium tomatillos, husked and quartered
1 small shallot, sliced
2 garlic cloves, sliced
1 green serrano or jalapeño, sliced
3 tbsp extra virgin olive oil BRISCA
⅓ cup toasted pistachios
Bunch of fresh cilantro, washed
Bunch of scallion, washed
1 tbsp fresh lime juice
1 tsp champagne vinegar B R I G H T L A N D
Flaky salt
Freshly cracked black pepper
ROASTED ZUCCHINI:
1 baby green zucchini, cut into wedges
1 baby yellow zucchini, cut into wedges
1 tbsp extra virgin olive oil
Flaky salt
TORCHED FIGS:
4 ripe but firm figs
2 tsp light brown sugar
Pinch of flaky salt
FINISH WITH:
Microgreens
Cherry tomatoes
2 tbsp toasted pistachios, chopped
Small cilantro leaves (optional)
Extra virgin olive oil BRISCA
Flaky salt
METHOD:
Preheat the oven to 425°F (220°C).
Toss the assorted zucchini with the olive oil and flaky salt. Roast for 10–12 minutes until lightly caramelized but still holding their shape. Set aside to cool.
Heat the olive oil in a saucepan over medium heat. Sauté the shallot, garlic, and serrano for 3–4 minutes until softened. Add the tomatillos and cook for 8–10 minutes, stirring occasionally, until they soften and release their juices. Stir in the toasted pistachios and cook for 1 minute.
Transfer everything to a blender. Add the cilantro, lime juice, scallions, champagne vinegar, and a generous pinch of flaky salt. Blend until completely smooth. Pass through a fine-mesh sieve and chill until ice cold.
Cut the figs into wedges. Sprinkle the cut sides lightly with brown sugar and a pinch of flaky salt. Let sit for 30 seconds, then caramelize the sugared sides with a blowtorch until golden. Cool completely.
ASSEMBLY:
Pour the chilled gazpacho into a plate/bowl. Arrange the roasted zucchini and torched fig wedges in two shallow bowls. Add the microgreens. Finish with the chopped pistachios, cilantro, a drizzle of extra virgin olive oil, and flaky salt. Serve immediately and enjoy.
